What cassrole dishes do you like to prepare.....

clubm

16 years ago

What cassrole dishes do you like to prepare?

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Comments (33)

alexis717_df
16 years ago
I don't actually make casseroles any more. Too much food for just me now that the kids are grown and gone. But my favorites were enchilada and tuna casserole. Getting hungry just thinking about them. Wonder how they would freeze.
Sally Brownlee
16 years ago
the grandkids love tatertot casserole
I love breakfast csseroles
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Here's a few more to add to your repertoire: HOMEMADE RICE-A-RONI 3/4 cup long grain white rice 1/2 cup broken spaghetti or angel hair pasta 1-3 Tblsp. butter 14 oz. chicken broth 1 tsp. chicken base 1 tsp. dried parsley flakes 1/2 tsp. garlic powder Salt and pepper to taste Preparation is the same as stated on the box of Rice-a-Roni. Melt the butter in a pan and sauté the rice and pasta until lightly browned. Add the chicken broth, base, parsley and garlic. Add any other seasonings if you would like. Bring to a boil and cover, then reduce heat to low. Cook 15 minutes without lifting lid. After 15 minutes check to see if all liquid has been absorbed and fluff rice with a fork. If the rice is tender but it is still a little wet just let it sit on low with the lid off for a few minutes. GREEN CHILE, CHEESE, AND RICE CASSEROLE 1 cup long grain rice 2 cups boiling water 1 tsp. salt 1 Tblsp. butter 1 (4 oz.) can diced green chiles 1-1/3 cups sour cream Salt and pepper to taste 3/4 tsp. garlic powder 1/2 tsp. ground cumin 2 cups Colby Jack cheese, shredded Cook rice according to directions in water with salt and butter. Combine rice, chiles, sour cream, salt, pepper, garlic, cumin, and 1-1/2 cups of the cheese. Turn into a greased 1-1/2 quart casserole dish. Sprinkle remaining cheese on top. Bake, uncovered, in a 350° F. oven for about 30 minutes or until cheese is bubbly and rice is heated through. Serves 6 to 8. CRUSTED ASPARAGUS (UBERKRUSTETE SPARGEL) 2 lbs. asparagus, trimmed and boiled or steamed until barely tender 3 Tblsp. butter 1/4 cup freshly grated Parmesan cheese 1/4 cup heavy cream or half-and-half Salt and freshly ground pepper to taste Place the cooked asparagus in a buttered baking dish. Dot with butter and sprinkle with the cheese. Add the cream and season with salt and pepper. Bake in a preheated 450° F. oven 10 to 15 minutes, until the topping is golden brown. Serves 4 to 6. YAYA'S GREEK POTATOES 2 lbs. potatoes, peeled & cut into large chunks 2 onions, sliced 2 Tblsp. olive oil 1/3 cup vegetable broth (may use chicken broth) 1 tsp. oregano 3 garlic cloves, minced or grated 2 lemons, zest & juice Dried Parsley Sea salt & pepper Paprika powder Preheat oven to 400° F. Place the cut up potatoes and onions in a 9 x 13-inch baking dish. Set aside while you make the lemon dressing. In a medium bowl, combine lemon juice, zest, broth, oregano, garlic, and a little salt and pepper. Whisk in olive oil, in a slow steady stream. Pour the dressing over the potatoes and onions, and give everything a good toss. Sprinkle with additional salt (for crunch), paprika (for color), and parsley (for presentation), and put into your preheated oven. Bake for 30 minutes, give the potatoes a toss, then bake for an additional 45-50 minutes, tossing every 20 minutes or so.
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What foods/dishes do you not cook because...
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To be fair, most of my meals are pretty simple since it's normally just me. There's not a lot I couldn't or wouldn't cook, and there will always I'm sure be things I will want to try, though I don't delve particularly heavily unless I am having guests. My biggest impediment in the past has been feeling at once overwhelmed by extremely long ingredient lists in recipes, and sometimes by trying to figure out what some of that stuff is and where to find it, but I've tried to work on that and educate myself over time. I buy a lot of rotisserie chickens at Albertson's (most stores have them but I like theirs best), from which I can get several nice meals of varying types. I don't know if these are sold as "loss leaders" or fall in line with pricing of other items, but for what they cost I'm not going to put forth the effort or turn on the oven or invest in one of those Ron Popeil chicken cookers. I have found that I don't like purchased "red sauce" (eaten with pasta for a simple, quick workday meal) regardless of how I may try to doctor it so I make it, which is easy and keep it on hand that way. I go only rarely to any sort of notable steak house, but enjoy steak once in a while beyond that and am quite satisfied with what I can turn out with my All Clad grill pan at not that much cost purchased at a sale. I was surprised at the number of people who don't do rib roasts. They're not cheap, but they're very easy and if you have red meat eaters they make a really elegant special occasion meal. Baking of any kind I could do night and day and never tire of it. I'd like to learn more of the aesthetic aspect of it. Cooking is fine and I like it, though if I met up with a guy who liked to cook, I'd hand over the reins and never give it another thought, but I'd always continue with the hobby of baking.
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It depends upon how important it is to either of us. My husband doesn't like mushrooms but doesn't notice them if they are diced, so I slip them in - sometimes in slices and he will comment but I notice it doesn't affect his portion amount any! However, I just love tuna salad on an open face sandwich and he really detests it. He likes twice baked spaghetti and I'm not a huge fan - too much cheese for my taste. So, I make up and freeze his portions of the twice baked with leftover spaghetti and on those nights he has a yen, I fix him a salad and his spaghetti and on that night I'll have a cold open faced tuna salad sandwich. We both end up happy campers. It's just the two of us now, so this really isn't a problem and it doesn't happen all that often to be a "chore" on either end. For the most part we both like pretty much the same dishes. If we both want different things that night, I just accomidate. For the most part, we like stuff prepared the same way with just a few exceptions.
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angelaid
16 years ago
Always a hit:

No Peek Casserole

From Anne @ The KT Recipe Exchange This is a recipe that my family literally will fight over. It makes a delicious gravy (what they fight over) and absolutely nothing to making it.I double the recipe and there is still none left at the end of the meal.

No Peek Casserole
2 lbs stew meat (I use 3 lbs)
1 can Campbell's Chicken Mushroom Soup
1/2 cup Ginger Ale
1 pkg Lipton Onion Soup Mix
1 4 oz jar mushrooms, drained (optional)

Preheat oven to 300. Combine ALL ingredients (DO NOT brown meat and DO NOT dilute soup with water) together. Mix well. It will be lumpy before it's cooked. Pour into a casserole dish and cover. Bake 2 1/2 to 3 hours. DON'T PEEK!! Serve over pasta, rice or mashed potatoes. The smell as it's cooking is WONDERFUL

I add garlic, a chopped onion and use fresh mushrooms.
susan_on
16 years ago
I like to prepare chicken or turkey tetrazzini. My recipe makes a lot, so I divide it into four small dishes and freeze three of them.
gadgets
16 years ago
Susan, how about sharing your recipe for chicken or turkey tetrazzini?

Shirley
susan_on
16 years ago
Chicken or Turkey Terazzini

1 16 oz package of uncooked spaghetti (I use penne)
1/2 cup butter
1/2 cup all-purpose flour
3 cups chicken broth
2 cups milk
1 2/3 cups grated Parmesan cheese
4 cups chopped chicken or turkey

1. Preheat oven to 350Âº. Lightly grease a medium baking dish.
2. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain, and place in the prepared baking dish.
3. Melt butter in a medium saucepan over medium heat. Stir in flour. Mix in chicken broth and milk. Cook and stir until the mixture comes to a boil. Stir in about 1 1/3 cups Parmesan cheese, and remove from heat.
4. Mix chicken broth mixture and turkey with pasta. Top with remaining cheese. Bake 1 hour in the preheated oven, until surface is lightly browned.
jannie
16 years ago
Standard tuna casserole-canned drained tuna, cooked egg noodles, a can of Campbells mushroom soup, maybe some frozen peas. Bread crumbs over top. Bake at 350 till done-when it looks golden brown.Can substitute cream of celery, elbows, diced white meat chicken, etc.
susan_on
16 years ago
I posted the recipe that I use, but forgot to add that I always add onion and chopped red pepper.
phyllis__mn
16 years ago
I've been eating on a Taste of Home tuna noodle casserole all week. Guess I could have frozen it, but it's been handy to have and it is good. I have a scalloped chicken recipe that I use when there will be family home, as well as a chow mein type one....both good.
Marilyn Sue
16 years ago
My family isn't into casseroles much at all. This is a recipe I got from a neighbor 56 years ago. I liked it then.

Macaroni Ham Casserole

Add 1/2 cup Velveeta cheese to 1 1/2 cup of thin white sauce
2 cups cooked macaroni
1 1/2 cups cooked chopped ham
4 hard cooked eggs sliced
1/2 cup buttered bread crumbs

Put half of the macaroni in a greased 2 quart casserole. Add the 3/4 cup ham. Add a layer of egg slices. Pour 1/2 of the cheese sauce on that. Then alternate the rest of the ham, macaroni, eggs and the cheese sauce. Top with the buttered bread crumbs.

Bake for 30 minutes at 350 degrees.

Sue
patti43
16 years ago
Like Alexis, I don't make many any more but I do love Miss Glenda's pineapple casserole. And tuna casserole. But I did copy Susan's turkey tetrazzini recipe--sounds great.
gadgets
16 years ago
Thanks for posting the recipe susan_on. This is definitely going on my 'to try' list.

Shirley
dotmom
16 years ago
Spanish rice
Brown 1/2 lb bacon diced. Drain off all but a couple TBSP bacon grease.
Brown 1 lb lean hamburger, 1/2 chopped onions and 1/2 cup chopped green pepper in bacon grease. Drain off fat.
add 1 to 1 1/2 cup Minute rice, 1 can of diced tomatoes, undrained, 1 small jar of spaghetti sauce, 1 tomato can of water salt & pepper and 1 TBSP chili powder (or less, to taste) Bake about 45 minutes to 1 hour. 350 defrees
Jasdip
16 years ago
I like to make a Baked Ziti. It makes enough for us, plus one for the freezer.
Rudebekia
16 years ago
Just made an enchilada casserole with chicken and black beans yesterday. I made up the recipe, more or less, and it turned out great! I'll be eating it for a few days to come.
monica_pa Grieves
16 years ago
I guess you could call Veal Parmigiana a casserole.
or Manicotti.

The closest to a casserole I make.
alexis717_df
16 years ago
Patti would you happen to have Miss Glenda's pineapple casserole. I love pineapple and I'm sure I could make myself eat it for a few days. TIA
glenda_al
16 years ago
Here's the pineapple casserole.
I ALWAYS double, sometimes tripled!

Pineapple Casserole
1 (20-ounce) can pineapple chunks in juice
1/2 cup sugar
3 tablespoons all-purpose flour
1 cup shredded cheddar cheese DO NOT USE PRESHREDDED, grate your own. PRESHREDDED does not work with the pineapple
1/2 cup butter or margarine, melted
1 stack Ritz crackers, crushed

Drain pineapple, save 3 tablespoon of juice.
Combine sugar and flour; add cheese, pineapple and pineapple juice. Mix well. Put in greased 8 x 8-inch baking dish.
Mix crushed crackers and melted butter together; sprinkle over pineapple mixture.
Bake for 30 minutes at 350*F or until browned and bubbly
Serves 6.
bobbie56
16 years ago
I have this big beautiful spiral ham that I am going to make this week and I think its about time that I will try Glenda's pineapple casserole with it. Pineapple and cheese sounds so good together.
marilyn_c
16 years ago
I do like chicken tetrazinni, but other than that, I am not wild about casseroles. I grew up with a father who was a meat and potatoes sort of guy...and my husband is too, although he will eat just about anything...that is his favorite. I probably haven't cooked six casseroles in the 44 years I have been married.
clubm
Original Author
16 years ago
I like to made mac & cheese,Baked Ziti.Lasagna,eggplant Parmesan,Baked Ravoli Casseroles,Mashed Potatoes,Sweet potatoes.
patti43
16 years ago
Bobbie56, you will love it, I'm sure. There are lots of different recipes for the pineapple casserole (I had 3 in my cookbook before I found Glenda's) and her's is the best and easiest.
bobbie56
16 years ago
Thanks! I can't wait to try it. I will let you know when I do!
breenthumb
16 years ago
Drain pineapple, save 3 tablespoon of juice.

Just checking Miss Glenda's pineapple recipe here, we only add the 3 tablespoons of juice, right? This sounds good.
glenda_al
16 years ago
Right! 3 Tbl juice.

Remember: DO NOT use the pkged preshredded cheese DOES NOT WORK Grate your own
patti43
16 years ago
Glenda, you are so right. The cheese will not melt and it has a funny taste to me anyway. I always grate my own cheddar and my own Parmesan. What a difference!
maryanntx
16 years ago
I have a King Ranch Casserole in the oven right now and it smells soooo good.
glenda_al
16 years ago
Maryann, how about a king ranch recipe, please!
maryanntx
16 years ago
KING RANCH CHICKEN
1 (3 lb.) fryer
1 (#303) can cream of mushroom soup
1 can tomatoes with green chilies
6 to 8 corn tortillas cut in pieces
1 lg. chopped onion
1/2 can chicken broth
1 lb. grated sharp cheddar
Boil chicken and cut into bite size pieces. Mix soup with tomatoes, chicken and broth.
Layer in greased casserole, tortillas, chicken pieces and top with sprinkling of cheese
and onions. Repeat about 3 times and top with cheese. Bake at 350 degrees for 45 minutes.

I just had 3 servings and I am soooo stuffed.
glenda_al
16 years ago
Oh, sounds yummie, Maryann!
NanaCherie
16 years ago
Hi Maryann...your casserole sounds yummy...can you tell me what size of can is a #303? is it the large can of soup? also what size can of tomatoes?
Thanks...I can't wait to make this!! YUMMMMMMO
NanaCherie
16 years ago
ttt
gadgets
16 years ago
Here's the website that will convert can sizes to ounces.

Shirley

Here is a link that might be useful: Can sizes

What cassrole dishes do you like to prepare.....

Comments (33)

alexis717_df

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What cassrole dishes do you like to prepare.....

Comments (33)

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